ROASTED RED POTATOES WITH KALE PESTO

from Farmer John's Cookbook

Kale Pesto:

• 1/4 cup chopped walnuts
• 2 garlic cloves
• 1/2 lb kale, without stems
• sea salt
• 1/2 cup olive oil
• 1/2 cup parmesan cheese, grated
  
  Preheat oven to 350 degrees. Toast walnuts over high heat until fragrant. Set aside. Bring 2 cups water to boil.Add kale and 1T salt. Cook about 15 minutes, or until tender. Drain kale. Add to food processor with garlic and walnuts. While processing, slowly add olive oil until smoothly pureed. Add Parmesan and mix in.

roasted red potatoes:

• red potatoes, parboiled and cut into large but bite sized chunks
• spice mix of choosing such as garlic powder, sea salt, herbs de provence
• paprika
• olive or coconut oil

Place potatoes and spices in bowl and mix gently to cover potatoes. Spread spiced potatoes evenly on baking sheet in one layer. Sprinkle more paprika over tops of potatoes. Place in preheated oven and bake for 45 minutes or until browned, turning potatoes once. Dollop kale pesto over potatoes, sprinkle with more parmesan and serve hot.

POTATO LEEK SOUP

Adapted from The Great American Detox Diet, by Alex Jamieson (Rodale Press, 2005).
When the maker of the film Supersize Me ate nothing but food from a well-known fast-food chain three times a day for a month, the diet nearly killed him. His fiance, a vegan chef and the author of this great cookbook, brought him back from the brink with her healthy cooking. Here is one of her delicious creamy soups made without dairy, but sure to satisfy. Leeks give lots of iron-rich mineral nourishment, while garlic and onions add their immune-boosting and heart-healthy benefits. Paired with a crisp salad, Creamy Potato Leek Soup makes a perfect supper.

• 1 tablespoon extra-virgin olive oil
• 2 leeks, white and light green parts washed and sliced into 1/4-inch slices
• 2 cups chopped yellow onion
• 1/2 teaspoon sea salt
• 3 cloves garlic, minced
• 2 large Yukon Gold potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes
• 4 cups vegetable stock
• 2-3 teaspoons fresh rosemary leaves

Heat a 4-quart soup pot over medium heat and add the oil. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent. Add the garlic and stir well. Cook for 1 minute more. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot. Serves 4 - 6.